Cream Cheese Cupcakes
1 hr 15 min.
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 2 tablespoons cream cheese
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, sugar, butter, eggs and cream cheese in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 – 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
To make the icing, beat the cream cheese and butter together with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to whip the mixture for 2 minutes or until smooth and light.
Spoon the icing onto the cakes and swirl with the back of the spoon. Top with sugar sprinkles and icing stars.